5549920 Extrusion inactivation of protease enzyme in fish and fish food products

1997 ◽  
Vol 15 (2) ◽  
pp. 419-420
Keyword(s):  
Food Products ◽  
Fish Food ◽  
Protease Enzyme

scholarly journals Establishment of metrological parameters of the method for measuring the protein mass fraction in fish food products by the Kjeldahl method

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 239-245
Author(s):  
A. V. Kozin ◽  
L. S. Abramova ◽  
E. S. Guseva ◽  
I. V. Derunets
Keyword(s):  
Mass Fraction ◽  
Food Products ◽  
Measuring Method ◽  
Protein Quantification ◽  
Fish Food ◽  
Protein Mass ◽  
Advantages And Disadvantages ◽  
Modern Level ◽  
Kjeldahl Method ◽  
Metrological Parameters

In laboratory practice, there are many protein quantification methods, and all of them have their own advantages and disadvantages. The most common and widely used method for the protein analysis in food products, including fish, is the Kjeldahl method. However, the current standards for measurement methods for the determination of the protein content in fish food products do not provide for the use of devices that meet the modern level of technical development, and also do not contain metrological indicators that guarantee the reliability of the results obtained. The aim of the study was to substantiate the method for measuring the protein mass fraction in fish food products by the Kjeldahl method on an automatic analyzer and to establish metrological parameters. The assessment of the quality indicators of the Kjeldahl measuring method was carried out using a Kjeltec System 2300 Nitrogen Analyzer (Foss Analytical AB, Sweden) in the form of a characteristic of the measurement error and its components, which will provide results with the required accuracy.

STRATEGIC ASPECTS OF SUSTAINABLE DEVELOPMENT FISHERIES COMPLEX OF RUSSIA

Fisheries ◽  
2021 ◽  
Vol 2021 (5) ◽  
pp. 23-29
Author(s):  
Valery Vorobyov
Keyword(s):  
Sustainable Development ◽  
Far East ◽  
Food Products ◽  
Quality And Safety ◽  
Fish Food ◽  
The Far East

The article discusses some aspects of the strategy of sustainable development of Russian fisheries. The directions of the health of Russians, the quality and safety of fish food products, the imperfection of transport and logistics infrastructure, the development of fishing clusters and mariculture clusters in the Far East are considered.

Food safety in the middle Ob region

2018 ◽  
Author(s):  
Виктор Кисленко ◽  
Viktor Kislenko
Keyword(s):  
Heavy Metals ◽  
Food Safety ◽  
Graduate Students ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Animal Origin ◽  
Fish Food ◽  
Animal Body ◽  
Novosibirsk Region

The monograph includes information on the sanitary and microbiological state of raw materials and food products of animal origin (meat, milk, meat products), products of their processing and fish in the period from 1999 to 2014 in the average Ob region within the Novosibirsk region. The dynamics of microbiological safety, content of heavy metals (Cd, Hg, Pb, As) in food products for the specified period is shown. The nature of accumulation of heavy metals in animal and fish food products is reflected. The spatial regularities of the content of heavy metals and radionuclides in feed, food products of animal origin and the animal body were revealed. The book is addressed to specialists working in the field of food safety, graduate students and students of biological faculties of universities.

Alcohol oxidase- and formaldehyde dehydrogenase-based enzymatic methods for formaldehyde assay in fish food products

2011 ◽  
Vol 127 (2) ◽  
pp. 774-779 ◽  
Author(s):  
Vladimir Sibirny ◽  
Olha Demkiv ◽  
Halyna Klepach ◽  
Taras Honchar ◽  
Mykhailo Gonchar
Keyword(s):  
Alcohol Oxidase ◽  
Food Products ◽  
Formaldehyde Dehydrogenase ◽  
Fish Food ◽  
Enzymatic Methods

scholarly journals REVIEW: APPLICATION OF BROMELAIN ENZYMES IN ANIMAL FOOD PRODUCTS

2020 ◽  
Vol 1 (01) ◽  
pp. 33-44
Author(s):  
Ririn Fatma Nanda ◽  
Rini Bahar ◽  
Daimon Syukri ◽  
Nguyen Ngoc Anh Thu ◽  
Anwar Kasim
Keyword(s):  
Food Industry ◽  
Food Products ◽  
Fish Sauce ◽  
Animal Products ◽  
Animal Food ◽  
Protein Hydrolyzate ◽  
Umami Taste ◽  
Protease Enzyme ◽  
Baking Industry ◽  
Animal Food Products

This review focuses on the use of bromelain in various applications in animal products with the latest literature so that it can provide information on what parts of this enzyme can be applied. Bromelain is a protease enzyme found in stems (EC 3.4.22.32), leaves, crowns, fruit skins, fruit flesh (EC 3.4.22.33) and fruit tubers in pineapple. Bromelain has been exploited commercially in many applications in the food industry (baking industry), drinks industry (stabilizers in beer), tenders (meat), and pharmaceuticals (anti-tumorigenic agents). However, not all types of proteins can be hydrolyzed by bromelain, such as keratin which can only be hydrolyzed by keratinase, this is because the enzymes work specifically. In animal food products, bromelain is applied as a meat tenderizer, making of protein hydrolyzate products, cheese and also fish sauce product. The application of bromelain to animal food products has proven that hydrolyzed products using this enzyme can increase umami taste, which means that bromelain has great potential when applied to animal food products. Bromelain is useful in the processing of some animal food products because bromelain works specifically and is very active in animal protein such as milk, meat and collagen.

scholarly journals KARAKTERISASI DAN IDENTIFIKASI MOLEKULER BAKTERI PENGHASIL ENZIM PROTEASE DARI TEMPE YANG DIPERJUALBELIKAN DI PASAR LUBUK PAKAM

2021 ◽  
Vol 4 (1) ◽  
pp. 7-13
Author(s):  
Visensius Krisdianilo ◽  
Sa'adah Siregar ◽  
Vincentia Ade Rizky
Keyword(s):  
Food Products ◽  
Soybean Seeds ◽  
Protease Enzyme ◽  
Gene 16S Rrna ◽  
Long Time ◽  
Pcr Method ◽  
Polymerase Chain ◽  
Positive Results ◽  
Blast Program

Protease enzyme is an enzyme that is important in protein breakdown. Animals, plants as well as microorganisms such as bacteria can produce this protease enzyme. In its application protease enzymes can be used in the pharmaceutical industry, detergent industry, skin products as well as food products. Tempe is one of the traditional food products that have been known for a long time, tempeh is made from soybean seeds fermented by mushrooms. Molecular identification can use polymerase chain reaction (PCR) method, PCR is the process of multiplying a certain nucleotide sequence using enzymatic processes in vitro. The presence of protein content in tempeh can be possible the presence of bacteria that can break down proteins in the tempeh, especially tempeh that has been fermented about 48-72 hours. Based on the results of characterization and identification of 5 isolates of tempeh post-fermentation 72 hours, positive results of protease enzymes found in isolate TPLP-1, TPLP-2 and TPLP-5, with the largest zone diameter in isolate TPLP-2 50 mm, then isolate with the highest protease enzyme activity isolate TPLP-2 molecularly identified by identifying the gene 16S rRNA which is subsequently included in the BLAST program and obtained by isolate TPLP-2 identified as Pseudomons stuastzeri.

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